2/22/12

Spice in the Kitchen: PB Banana Chocolate Chip Cookies

I find the best recipes by tasting the dishes my friends prepare. If eat I eat a prep that is awesome, I have no qualms asking them for the recipe. (Fie on those whom don't share!) My friends Karen and Pete made an awesome batch of peanut butter cookies a few years ago, shared the recipe they used, and I have been using it ever since. I had always wanted to experiment with it by trying to make it chewier and a little bit more doctored up. Here's what I came up with--something quite different form the original.

I made a mini cookie version of it as cupcake toppers for my children's combined birthday party. They were a big hit with both the kids and adults alike. I even used the leftovers to make sandwich cookies; some I used left over chocolate frosting as the filling and some were stuffed with left over ganache. OH. MY. GOD! Good!

Thanks to Stacia for tipping me off to Smart Balance Organic. I was finally able to find it and I think it may be my new favorite vegan margarine!

Bake: for 1 tsp sized cookies: bake for 6-7 minutes. For 1 TB sized cookies: bake 8-9 minutes. (Do not over-bake. The joy of these cookies is that they are soft--if you over-bake then they will be hard. If you are uncertain of your oven's temperature or how they will bake, do a small test batch first.)